Q.1
Brut beers typically fall invariably between _____ and _____ percent ABV.

Q.2
Brut beers generally start around _____and finish around 1.010 with a light finish and strong aromatic profile.

Q.3
The process of ___________ is when you remove the sediment layer from the bottle with a systematic spinning. The goal is to slowly move the yeast down the bottle to the crown cap while inverting the bottle.

Q.4
The term “disgorgement” refers to which of the following traditional processes?

Q.5
True or False: Champagne beers go through the same process as real Champagne.